Martini’s are the first classic cocktail any bartender should master and if you are working in a bar there are a number of questions you need to ask to make sure you are creating the right variation for each customer. The first question is “would you like that with vodka or gin”, but today we are adding a third option with our rum martini.
We used the youngest expression; Angostura Reserva®, with an age statement of only 3 years, but those few years are spent in single use American white oak barrels, which give this rum some great character. However, even though the burnt sugar and molasses are balanced with a little peppery spice we thought it needed a little more than vermouth or brine to balance it. This cocktail sat in the back of my mind for a few days until one morning I woke up a little under the weather and made myself a cup of hot water with lemon juice and fresh ginger.
This was my eureka moment and immediately I knew the flavors I wanted to incorporate into my cocktail, it was a little too early to begin drinking (for some) and I didn’t want to dilute my cocktail too much so I chopped up the remaining ginger and sat it in the bottle for a few hours tasting it along the way until it was infused perfectly. This took around 3 hours and now I was ready to start mixing my martini and the first attempt came out a little strong with all the spice and citrus now in with the rum so I dialled back the lemon juice a little and added some ANGOSTURA® orange bitters to balance everything out deliciously and the Zingiber Martini was born.
- 2 ounces ginger infused Angostura Reserva®
- 3 dashes ANGOSTURA® orange bitters
- ½ ounce lemon juice
- Rosemary sprig (garnish)
- Infuse ginger in the Angostura Reserva® for at least 2 hours or until sufficiently flavored then strain out
- Add the infused rum, orange bitters and lemon juice into a shaker with ice
- Shake to chill and combine ingredients
- Fine strain into a coupe glass
- Garnish with rosemary sprig